Interfacial and emulsifying properties of lentil protein isolate

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1343-1353

  Joshi, M ^a   Adhikari, B ^a   Aldred, P ^a   Panozzo, J F ^b   Kasapis, S ^c   Barrow, C J ^d  

^a UNIVERSITY OF BALLARAT   (Australia)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c RMIT UNIVERSITY   (Australia)

^d DEAKIN UNIVERSITY   (Australia)

Author keywords

Diffusion coefficient; Emulsion; Interfacial tension; Lentil protein isolate; Surface hydrophobicity

Indexed keywords

ACTIVITY INDEX; BOVINE SERUM ALBUMINS; DISULPHIDE BONDS; DROPLET SIZES; DYNAMIC INTERFACIAL TENSION; EMULSIFYING PROPERTY; EMULSION STABILITY; MOLECULAR AGGREGATION; NEUTRAL PH; OIL-IN-WATER EMULSIONS; OIL/WATER INTERFACES; PROTEIN CONCENTRATIONS; PROTEIN ISOLATES; SODIUM CASEINATE; SURFACE HYDROPHOBICITY; WHEY PROTEIN ISOLATE;

DIFFUSION; DROPS; EMULSIONS; HYDROPHOBICITY; POLYETHYLENES; PROTEINS; SODIUM; SODIUM CHLORIDE; SURFACE TENSION; ZETA POTENTIAL;

EMULSIFICATION;

BOVINE SERUM ALBUMIN; DISULFIDE; EMULSIFYING AGENT; LENTIL PROTEIN ISOLATE; LYSOZYME; MILK PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; CASEIN; EMULSION; PROTEIN HYDROLYSATE; SODIUM CHLORIDE; WHEY PROTEIN;

ARTICLE; CELL AGGREGATION; CONCENTRATION (PARAMETERS); DISULFIDE BOND; EMULSION; HEAT TREATMENT; HYDROPHOBICITY; LENTIL; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN ANALYSIS; ANIMAL; BOVINE; CHEMICAL PHENOMENA; CHEMISTRY; METABOLISM; PH;

BOVINAE; LENS CULINARIS;

ANIMALS; CASEINS; CATTLE; EMULSIFYING AGENTS; EMULSIONS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LENS PLANT; MILK PROTEINS; MURAMIDASE; PROTEIN HYDROLYSATES; SERUM ALBUMIN, BOVINE; SODIUM CHLORIDE; WHEY PROTEINS;

EID: 84861094510     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.029     Document Type: Article

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